Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-09-24
THE HOUSEHOLD.

PRESERVED GINGER. - Select young
and tender roots; scrape off the outer
skin and boil in sirup. The best ginger is
hot and biting to the taste and of aroma
tie odor
Plum PRE>ERvEs.-Allow equal ouanti
ties of sugar and fruit; add water to make
a rich syrup; boil and pour over the plums;
let stand over night drain off the syrup
and boil half an hour pour over the plums
and put in glass jars.
PEAR PRESERVES cut in halves,
core and weigh; allow three-quarters of a
pound of sugar to pound of fruit; make
syrup and add to the fruit; when done
skim out the fruit and put in glass lars.
Boil the syrup low, pour over and seal.
GRAPE PREsERvEs.-Picll grapes from
the stem, skin and put in a Kettle; cook
until the seeds are loose, then strain, weigh
with the skins, and to every pound allow
4 pound of sugar. Put the grapes in the
kettle; when boiling add the sugar and
cook slowly until done.
CRAB-APPLE PREsERvEs.-Putc rab-ap-
pies in the kettle and keep scalding hot for
an hour add small lumpof alum Take
the fruit up and skin, but leave on the
stem. Add a pound of sugar to every pint
of juice, and boil to syrup pour over the
fruit and put in glass jars.
TOMATOES AND ONIoNs.-Prick the
small ripe tomato skins and lay them in
layers, cover with small onions and spi inkle
with salt, let it stand a week, drain off salt
water, put the tomatoes in q jar and cover
with strong vinegar. Boil a pint of vine
with rod pa,,par borcaraJiob c,Niooe
and mustard, add to the pickles.
To CAN GRAPEs.-Pick them carefully
from the stems, taking care not to tear the
skins much put them in porcelain kettle
with little water; stir them carefully and
only enough to make sure that they are
well heated through then put them in the
cans. The pulp will then be whole, and
the sauce not all seeds and skins.
STUFFED PEPPERs-Slit the peppers,
take out the seeds, and stuff with cabbage
shredded very fine and English mustard
seed in equal parts. Put small white
onion and two cloves in each pepper. Tie
them firmly up and put into cold vinegar.
The cabbage should be sprinkled with salt
and hung up in bag to drain the day be-
fore it is used.-THc Caterer.
To Cook REED AND OTHER SMALL
BIEDs.-After picking and cleaning the
birds put lump of butter the size of a
hickory nut in the belly, then put them in
the yelk of an egg then in bread crumbs.
tie them and truss them on the bird-spit,
basic them we'll While they are roasting
sprinkle bread crumbs over them. They
will cook in fifteen minutes with a quick
fire. Garnish them with sliced lemons. If
broiled they are very nice served on toast.
BRANDY PEAcHEs.-Get the finest
peaches, free from all spots and bruises
late peaches are best-mix ten ounces of
powdered sugar in every quart OF French
white brandy; let your sugar melt, stir it
well; now scald your peaches in ste@pan
of water, take them out while soft and put
them in a large tablecloth four or five
double; then put your peaches into glass
jars and pour your brandy over them ;
cover them close with air-tight covers, and
be sure to keep the jar well filed with
brandy
COLD CATcHUr.-IIalf peck of ripe
tomatoes peeled and drained through a
colander twenty-four hours then made
fine. Put to them one small teacupful of
salt, one cup of sugar, one cupful of white
mustard seed, one gill of nasturtium seed
four tablespoonluls of horseradish, two
dozen stalks of celery chopped up fine or
halt an ounce of celery seed, one table
spoonful of cayenne pepper, one quart of
good vinegar. 1t must not be boiled Stir
well and bottle for use. This sauce is
ready for immediate use.